Deep mushroom one-pot pies are individual and pastry topped. They delight vegetarians and make a lovely lunch with potato wedges and crisp green salad. This recipe tastes better that it sounds.

Mixed your mushrooms by trying chestnut mushrooms and white button mushrooms, or for a more expensive treat add some shitake mushrooms.

Cooks Know How: You will find your fingers as you rub the fat into the flour for the pastry and this will improve your technique. You will become more confident adding water and making the dough. You will enjoy dividing the dough and shaping the thick pastry ‘one-pot’ pie tops. You will see the value of glazing the pastry with the egg to bring out a golden colour and glorious shine on the crust. More than anything you will notice the way that stir-frying the mushrooms develops their flavour yet still retains their texture. You will learn how the flour thickens the juices to create a wonderful sauce.

Next Time

Experiment with mixing in more veg. Experiment with some diced cubes of sweet potato or diced yellow peppers for another veggie version. Alternately add chunks of ham or cooked leftover chicken or turkey. In any case, just make them again.